Tuesday's Daily Dish for Lunch - Tonight Madeline Kitchen

Savory Spaghetti Sauce

Ingredients

• 1 pound ground beef

• 1 large onion, chopped

• 2 cans (15 ounces each) tomato sauce

• 1 garlic clove, minced

• 1 bay leaf

• 1 tablespoon minced fresh basil or 1 teaspoon dried basil

• 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano

• 2 teaspoon sugar

• 1/2 to 1 teaspoon salt

• Hot cooked spaghetti

• Fresh oregano, optional

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• In a Dutch oven, cook ground beef and onion until meat is no longer pink and onion is tender; drain. Add the next eight ingredients; bring to a boil.

• Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove the bay leaf. Serve with spaghetti. Garnish with oregano if desired.

Surf ‘n’ Turf Tenderloin

Ingredients

• 1 tablespoon finely chopped onion

• 2 tablespoons olive oil, divided

• 2 tablespoons butter, divided

• 1 garlic clove, minced

• 1/4 cup beef broth

• 16 uncooked medium shrimp (about 1/2 pound), peeled and deveined

• 1 tablespoon minced fresh parsley

• 4 beef tenderloin steaks (1-1/2 to 2 inches thick and 6 ounces each)

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• In a small skillet, saute onion in 1 tablespoon oil and 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Add broth; cook and stir for 1 minute. Add the shrimp; cook and stir until shrimp turn pink, about 3-5 minutes. Stir in parsley.

• Meanwhile, make a horizontal cut three-fourths of the way through each steak. Place three shrimp in each pocket. Set aside remaining shrimp and sauce for garnish; keep warm.

• In a large skillet, heat remaining oil and butter over medium-high heat. Add steaks; cook until meat reaches desired doneness (about 10-13 minutes for medium, 160°), turning once. Top with reserved shrimp and sauce.

Nutrition Facts 1 each: 403 calories, 23g fat (8g saturated fat), 152mg cholesterol, 158mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 45g protein.

Buttery Sweet Potato Casserole

Ingredients

• 2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed

• 1/2 cup sugar

• 1 large egg

• 1/4 cup butter, melted

• 1/2 teaspoon ground cinnamon

• Dash salt

• TOPPING:

• 1 cup coarsely crushed butter-flavored crackers (about 25 crackers)

• 1/2 cup packed brown sugar

• 1/4 cup butter, melted

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Directions

• Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Transfer to a greased 8-in. square baking dish. Combine topping ingredients; sprinkle over sweet potato mixture.

• Bake, uncovered, until a thermometer reads 160°, 20-25 minutes.

Nutrition Facts 1/2 cup: 369 calories, 15g fat (8g saturated fat), 57mg cholesterol, 255mg sodium, 57g carbohydrate (42g sugars, 3g fiber), 3g protein.

Vegetable Ribbons

Ingredients

• 3 medium carrots, peeled

• 2 medium zucchini

• 2 tablespoons butter

• 3/4 cup reduced-sodium chicken broth

• 2 tablespoons minced fresh parsley, divided

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• Using a vegetable peeler, cut the vegetables lengthwise into very thin strips.

• In a large skillet over medium heat, melt butter. Add broth. Bring to a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable strips and 1 tablespoon parsley; cook and stir for 2 minutes or just until crisp-tender. Sprinkle with remaining parsley. Serve with a slotted spoon.

Nutrition Facts 3/4 cup: 88 calories, 6g fat (4g saturated fat), 15mg cholesterol, 190mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Bacon Cheddar Potato Skins

Ingredients

• 4 large baking potatoes, baked

• 3 tablespoons canola oil

• 1 tablespoon grated Parmesan cheese

• 1/2 teaspoon salt

• 1/4 teaspoon garlic powder

• 8 bacon strips, cooked and crumbled

• 1-1/2 cups shredded cheddar cheese

• 1/2 cup sour cream

• 4 green onions, sliced

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• Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet.

• Combine oil with next 5 ingredients; brush over both sides of skins.

• Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.

Test Kitchen TipsIn Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories. Canola oil is high in monounsaturated fat, a type that helps to decrease blood cholesterol levels, and low in saturated fat, which can increase blood cholesterol. Olive oil would also taste great in this recipe and has the same healthy-fat properties. Your family will love these 65 easy potato recipes. Nutrition Facts 1 potato skin: 350 calories, 19g fat (7g saturated fat), 33mg cholesterol, 460mg sodium, 34g carbohydrate (2g sugars, 4g fiber), 12g protein.

Pretzel Fruit Pizza

Ingredients

• 3 cups finely crushed pretzels

• 2/3 cup sugar

• 1-1/4 cups cold butter, cubed

• 1 can (14 ounces) sweetened condensed milk

• 1/4 cup lime juice

• 1 tablespoon grated lime zest

• 1-1/2 cups whipped topping

• 7 to 8 cups assorted fresh fruit, such as plums, berries, kiwi and oranges

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• Preheat oven to 375°. In a large bowl, mix crushed pretzels and sugar. Cut in butter until mixture resembles coarse crumbs. Press into a 14-in. pizza pan. Bake 8-10 minutes or until set. Cool on a wire rack; refrigerate 30 minutes.

• In a large bowl, mix milk, lime juice and lime zest. Fold in whipped topping; spread over crust. Refrigerate until cold. Just before serving, top with fruit.

Nutrition Facts 1 piece: 760 calories, 38g fat (24g saturated fat), 99mg cholesterol, 870mg sodium, 100g carbohydrate (70g sugars, 3g fiber), 10g protein.

Coconut Chicken and Shrimp

Ingredients

• 1 cup all-purpose flour

• 1 cup lime-flavored seltzer water

• 1 teaspoon ground ginger

• 1 teaspoon salt

• 1 teaspoon pepper

• 2-1/2 cups sweetened shredded coconut

• 1-1/4 cups panko bread crumbs

• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined

• 2 boneless skinless chicken breasts (6 ounces each), cut into 3/4-inch cubes

• Oil for deep-fat frying

• Salt and pepper to taste, optional

• MAUI MUSTARD:

• 1 can (8 ounces) crushed pineapple, well drained

• and Garlic Butter and Minced Garlic Butter

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• In a shallow bowl, whisk together first 5 ingredients. In another shallow bowl, combine coconut and panko. Dip shrimp in batter to coat. Dip in coconut mixture, patting to help coating adhere. Repeat with chicken.

• In a deep cast-iron or electric skillet, heat oil to 350°. Fry shrimp, a few at a time, until golden brown, 3-4 minutes. Drain on paper towels. Repeat with chicken. If desired, sprinkle lightly with salt and pepper.

• For mustard, mix together pineapple, pepper jelly and stone-ground mustard. Combine shrimp and chicken; serve with Maui mustard.

Test Kitchen tipsIn the mood for just seafood? Skip the chicken and use more shrimp. Need a quick appetizer? Serve with toothpicks. Nutrition Facts 1 serving: 659 calories, 31g fat (14g saturated fat), 123mg cholesterol, 735mg sodium, 69g carbohydrate (39g sugars, 4g fiber), 29g protein.

Italian Meatball Buns

Ingredients

• 12 frozen bread dough dinner rolls

• 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed

• 2 tablespoons olive oil

• 1/4 cup grated Parmesan cheese

• 1/4 cup minced fresh basil

• 1-1/2 cups marinara sauce, warmed

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• Let dough stand at room temperature until softened, 25-30 minutes.

• Cut each roll in half. Wrap each portion around a meatball, enclosing meatball completely; pinch dough firmly to seal. Place on greased baking sheets, seam side down. Cover with kitchen towel; let rise in a warm place until almost doubled, 1-1/2 to 2 hours.

• Preheat oven to 350°. Bake buns until golden brown, 12-15 minutes. Brush tops with oil; sprinkle with cheese and basil. Serve with marinara sauce.

Nutrition Facts 1 bun with 1 tablespoon sauce: 98 calories, 4g fat (1g saturated fat), 13mg cholesterol, 253mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 5g protein.

Italian Snack Mix

Ingredients

• 8 cups Crispix

• 4 cups sourdough pretzel nuggets

• 3 tablespoons canola oil

• 1/4 cup grated Parmesan cheese

• 1 tablespoon spaghetti sauce mix

• 2 teaspoons garlic powder

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Directions

• In a 2-gal. resealable plastic bag, combine the cereal and pretzels. Drizzle with oil; seal bag and toss to coat. Combine the cheese, spaghetti sauce mix and garlic powder; sprinkle over cereal mixture. Seal bag and toss to coat.

Grilled Tilapia Piccata

Ingredients

• 1/2 teaspoon grated lemon zest

• 3 tablespoons lemon juice

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• 2 teaspoons capers, drained

• 3 tablespoons minced fresh basil, divided

• 4 tilapia fillets (6 ounces each)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

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Directions

• In a small bowl, whisk lemon zest, lemon juice, oil and garlic until blended; stir in capers and 2 tablespoons basil. Reserve 2 tablespoons mixture for drizzling cooked fish. Brush remaining mixture onto both sides of tilapia; sprinkle with salt and pepper.

• Grill tilapia on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 3-4 minutes on each side. Drizzle with reserved lemon mixture; sprinkle with remaining basil.

Nutrition Facts 1 fillet: 206 calories, 8g fat (2g saturated fat), 83mg cholesterol, 398mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 32g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat.

Hearty Italian Salad

Ingredients

• 8 cups ready-to-serve salad greens

• 8 slices deli pastrami, cut into strips

• 2 cups cubed fully cooked ham

• 1 cup shredded Italian cheese blend

• 4 plum tomatoes, chopped

• 1/2 cup Italian salad dressing

• Seasoned salad croutons, sliced ripe olives and sliced pepperoncini

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• Divide salad greens among four plates; layer with pastrami, ham, cheese and tomatoes. Drizzle with dressing. Top with croutons, olives and pepperoncini.

Mock Champagne Punch

Ingredients

• 1 quart white grape juice, chilled

• 1 quart ginger ale, chilled

• Strawberries or raspberries

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Directions

• Combine grape juice and ginger ale; pour into a punch bowl or glasses. Garnish with berries.

Nutrition Facts 1/2 cup: 58 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 14g carbohydrate (14g sugars, 0 fiber), 0 protein.

Peach Smoothie

Ingredients

• 1/2 cup peach or apricot nectar

• 1/2 cup sliced fresh or frozen peaches

• 1/4 cup fat-free vanilla yogurt

• 2 ice cubes

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Directions

• In a blender, combine all ingredients. Cover and process until blended. Pour into chilled glasses; serve immediately.

Nutrition Facts 3/4 cup: 68 calories, 0 fat (0 saturated fat), 1mg cholesterol, 4mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.